Serves 6 Prep Time 10 minutes
Cooking Time 30 minutes
INGREDIENT
FOR THE REMOULADE SAUCE
- 1 cup mayonnaise
- 1 tablespoon chopped white onions
- 11/2 tablespoons pickle relish
- 1/2 teaspoon lemon juice
- 1 teaspoon mustard
- salt and pepper, to taste
- 500 grams white fish fillet (such as cream dory or labahita)
- 1/2 cup all-purpose flour, plus more for dredging
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup and 1 tablespoon vodka
- 3 tablespoons beer (we used San Miguel pale pilsen)
- cooking oil for deep-frying
- lemon wedges and french fries or potato chips, to serve (optional)
1. Make the remoulade sauce: Mix all ingredients together in a small bowl until thoroughly combined. Season with salt and pepper to taste, then cover the bowl and chill until ready to serve.
2. Slice the fish into thick strips. Pat fish fillets dry with paper towels, making sure they are thoroughly dry.
3. Mix together flour, salt, baking powder, vodka, and beer in a bowl. Set aside.
4. Heat oil in a deep frying pan.
5. Place all-purpose flour on a plate for dredging. Dredge the fish in flour, then dip into the batter. Gently place the fish in the hot oil and cook until it turns golden brown. Drain on a wire rack or on paper towels. Repeat with remaining fillets.
6. Serve fish fingers with remoulade sauce, lemon wedges, and french fries, if desired.
